directions

Bring the rice and water to a boil in a small sauce pan, reduce the heat to medium-low and simmer, covered, until the water has been absorbed, about 20 minutes.

Meanwhile, bring the broth, onions, soy sauce, mirin and sugar to a boil, reduce the heat and simmer until the onions are tender, about 2-3 minutes, before adding the beef and simmering until just cooked, about 2-3 minutes.

Divide the rice between four bowls and top with the beef and onions garnishing with green onions.

Tip: Place the beef in the freezer for 20 minutes before slicing to make it easier to slice thinly!Note: I like to go with a strip loin steak or a rib eye steak and flank steak cut against the grain is also great!Option: Garnish with beni shoga (pickled ginger).Option: Garnish with shichimi togarashi (seven-flavor chili pepper) or chili powder and sesame seeds to taste.Option: Cook the rice in a rice cooker!Option: Add extras like sliced shiitake mushrooms, green peppers, peas, spinach, shredded carrots etc.Option: Add eggs! Either top with poached or fried eggs or add eggs to the beef, onions, and broth, and simmer until the eggs are just cooked, about 1-2 minutes.